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Ingredientes
- 1Â 1/2 lb pork shoulder roast
- 1/2 Tbsp. salt
- 1/2 Tbsp. celery seed
- 1/8 Tbsp. cinnamon grnd
- 1/8 c. vinegar cider
- 1/4 c. catsup
- 1/4 Tbsp. chili pwdr
- 1/4 Tbsp. nutmeg grnd
- 1/4 Tbsp. sugar
- 1/2 c. water
- Â Â vinegar cider
- Â Â sauce tabasco
Direcciones
- Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 min to the lb., till done, basting occasionally with drippings. Transfer roast to a chopping board.
- Remove meat from the bone and chop into fairly fine pcs. Season to taste with additional vinegar and warm sauce. Serve warm with coleslaw and corn bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 721 | |
| Calories from Fat 284 | 39% |
| Total Fat 31.6g | 40% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 4503mg | 188% |
| Potassium 1759mg | 50% |
| Total Carbs 22.54g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 17.61g | 12% |
| Protein 83.14g | 133% |
